Golden Cheesy Tomato Fish

• Discard any liquid from white fish fillet packaging. • Slice fish in half crossways to get 1 steak per person. • In a medium bowl, combine Aussie spice blend (see ingredients) and a drizzle of olive oil. Add fish and turn to coat. Season with salt and pepper. Little cooks: Kids can help by combining the spice blend and olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. In the last minute, reduce heat to medium and add tomato paste, the butter, brown sugar and a dash of water and cook, turning fish to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour! 

• Reduce heat to medium, then sprinkle shredded Cheddar cheese over the fish. Cover with a lid (or foil) until the cheese melts, 1-2 minutes. Remove from heat. Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful, the pan is hot!

• Grate the carrot. Roughly chop white turnip. Slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine mixed salad leaves, carrot, turnip, avocado and a drizzle of white wine vinegar and olive oil. Season to taste.